After a couple of frustrating days, I think I am back on track with this blog. Hoping that my niece can help me work out the final details in the morning. yay! Getting excited! Preparing dinner tonight for family. Carne guisada, frijoles con chorizo, sopa de conchas, chicken tortilla soup, salsa and tortillas….tomorrow dinner with friends! Looking forward to it! This recipe for carne guisada is a basic, simple and tasty as it comes. The freshly blended tomato sauce and low and slow cooking, is the key to a good carne guisada. I like adding potatoes for a heartier dish.
RECETA~Carne Guisada con Papas
2 pounds top round or skirt steak, sliced thin
3 tablespoons Olive oil
5 roma tomatoes, quartered
1 medium white onion, peeled and sliced in half (dice half of the onion and reserve it for later in the recipe)
2 cloves garlic, sliced
1 to 2 serrano peppers, chopped
1/3 cup cilantro, chopped
4 cups of water or chicken broth(I used broth)
4 cups peeled and diced russet potatoes
1 large red or orange bell pepper, finely diced
3 tablespoons red wine vinegar
3 tablespoons tomato paste or 1/4 cup tomato sauce
1. Preheat 3 tablespoons of oil in a large skillet for a few minutes. Season the sliced beef with a teaspoon each of salt, pepper, garlic powder, cumin and oregano. Sear the beef in the hot oil until good and brown.
2. In the blender, combine the tomatoes, 1/2 of the onion, garlic, serranos, cilantro and 4 cups of water (or broth). Season with salt and pepper to taste and blend until smooth.
3. To the beef, add the remaining diced onion, bell peppers and potatoes and cook for a few minutes. Add in the sauce from blender, vinegar and tomato paste (or sauce). Bring to a boil, reduce heat and continue cooking(mostlycovered) for a good 90 minutes or until sauce reduces and meat is tender. I usually like to add more spices as the beef cooks down. Add to your liking. Yields up to 8 servings.
Notes: The carne guisada can be eaten as is over rice or I like to serve warm tortillas for tacos or burritos. I liked the skirt steak alot better for this recipe. It was more flavorful and tender than the top round.